Coconut Flour Walnut Muffins


Coconut Flour Walnut Muffins

12 servings

Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 12
Calories 205 kcal



  • 2/3 cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 large eggs
  • ¼ cup unsweetened almond milk
  • ¼ cup butter melted
  • ¼ cup coconut oil melted
  • 2 teaspoons vanilla extract
  • ½ cup chopped walnuts



  1. Preheat the oven to 375°F and grease a muffin pan with cooking spray.
  2. Whisk together the coconut flour, baking powder, and salt in a mixing bowl.
  3. In a separate bowl, whisk together the eggs, almond milk, butter, coconut oil, and vanilla.
  4. Stir in the powdered erythritol and the dry ingredients until smooth.
  5. Divide the batter among the cups in the muffin pan and sprinkle with walnuts.
  6. Bake for 20 to 25 minutes until the muffins are cooked through.

Recipe Notes

Nutrition: 205 calories, 16g fat, 6.5g protein, 9g carbs, 5.5g fiber, 3.5g net carbs

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